rolling out pie crust

i've finally figured out how to make a good pie crust dough, but now my problem is rolling it out. i've found that putting it in between 2 pieces of saran wrap keeps it from sticking (it's pretty warm in summer), but then the problem is that the saran wrap isn't wide enough and sticks on itself making itself even smaller. other than that the saran wrap comes off nicely after i refrigerate it. any better techniques?

If you have a granite or marble countertop, clean it, and set a baking pan filled with ice on your rolling area to chill it.

If you don't want to roll on canvas or wood, or invest in a marble board, use a silicone rolling mat. The ones made specially for rolling even have different size circles marked on them, so you'll always get the right size crust. Here's an example.

I've never been able to develop rolling skills. If there's a way of screwing it up I've either found it or invented it.

Nowadays I don't even bother with a pin. Instead I take pieces of the dough and roll them, between my hands, into marble-sized balls. Each of them gets flattened between my fingers, and laid on the pie surface, just touching, or slightly overlapping, the ones next to it. Pretty soon the whole pie is covered with pastry and ready for the oven.

Alternate Plan B:
I've never been able to develop rolling skills. If there's a way of screwing it up I've either found it or invented it.

Nowadays I don't even bother with a pin. Instead I take pieces of the dough and roll them, between my hands, into marble-sized balls. Each of them gets flattened between my fingers, and laid on the pie surface, just touching, or slightly overlapping, the ones next to it. Pretty soon the whole pie is covered with pastry and ready for the oven.

Click to expand...

Over the years I've found many things to like about you. Today, one more.